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Chicken and Zucchini Meatballs

Chicken and Zucchini Meatballs

Chicken and Zucchini Meatballs make a simple and healthy dinner that is easy to make for busy weeknights.

Chicken and fresh zucchini is such a great healthy combination. All the ingredients in these meatballs combine for a delicious, mouthwatering main dish. Not only the zucchini adds tons of color, but also adds much-needed moisture that ground chicken often lacks, helping to make the meatballs tender and juicy.

By the end of summer anyone with a garden has more zucchini than they know what to do with. This easy and delicious recipe is one of the best ways to use up extra zucchini.

Zucchini preparation tips (don’t ignore this step):

  • The zucchini should be finely shredded. This will make it easier to pack and keep the meatballs together.
  • The liquid of the zucchini needs to be squeezed out as much as possible: place zucchini in a bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for about 10 minutes, then squeeze out as much liquid as you can. Discard drained liquid.
Chicken and Zucchini Meatballs

Chicken and Zucchini is a delicious and healthy combination. The mild flavor of chicken pairs well with the subtle and slightly sweet taste of zucchini, creating a well-balanced dish. If you like both chicken and zucchini, you definitely will love this Chicken and Zucchini Meatballs recipe.

How to make this Recipe:

  1. Make meatballs

    Place zucchini in a bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for about 10 minutes, then squeeze out as much liquid as you can. Discard drained liquid. Combine all ingredients (except oil) with remaining salt and stir until just combined. Form balls about 1 ½ inch in diameter by scooping meatballs with a scoop (or spoon) and gently smoothing with your hands.

  2. Fry and enjoy

    Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden.

Chicken and Zucchini Meatballs: Frequently Asked Questions

Can I use ground turkey instead of ground chicken?

Yes, ground turkey can be used as a substitute for ground chicken. It will provide a slightly different flavor.

Can I freeze the meatballs?

Yes, you can freeze the meatballs. After shaping them, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be cooked from frozen or thawed in the refrigerator before cooking.

What sauces go well with chicken and zucchini meatballs?

These meatballs pair well with marinara sauce, tzatziki, pesto, or a simple garlic and herb yogurt sauce. They can also be served with a dipping sauce of your choice.

What sides go well with chicken and zucchini meatballs?

These meatballs pair well with a variety of sides such as pasta, rice, salad, roasted vegetables, or even in a sandwich or wrap.

Chicken and Zucchini Meatballs

More Chicken Recipes you will Enjoy!

Chicken Zucchini Fritters
White Wine Tomato Chicken
Chipotle Chicken Chili
Pecan and Cranberry Chicken Salad
Harissa Honey Chicken

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Chicken and Zucchini Meatballs

These easy, juicy, golden, flavor-packed Chicken and Zucchini Meatballs are a crowd-pleasing recipe everyone will love!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound ground chicken
  • 2 medium zucchini (grated)
  • 1 egg
  • ½ cup plain breadcrumbs (panko or regular)
  • 1 small onion (finely chopped)
  • 2 garlic cloves (pressed)
  • 2 teaspoons salt (divided)
  • ¼ teaspoons black pepper
  • Olive oil to sauté

Instructions
 

  • Place zucchini in a bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for about 10 minutes, then squeeze out as much liquid as you can. Discard drained liquid.
  • Combine all ingredients (except oil) with remaining salt and stir until just combined. Form balls about 1 ½ inch in diameter by scooping meatballs with a scoop (or spoon) and gently smoothing with your hands.
  • Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden.
Keyword chicken and zucchini meatballs, chicken meatballs, meatballs

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

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Most Recent Recipes:

No-Mayo Tuna Pasta Salad

No-Mayo Tuna Pasta Salad

This colorful No-Mayo Tuna Pasta Salad is the perfect party food. It is quick and easy to throw together with delicious flavors everyone will love. And, it is perfect served as a side dish, easy lunch or dinner.

Gather all Ingredients

To get started, you’ll need the following ingredients:

  • Short pasta is naturally smaller and it comes in different shapes, from bowties and butterflies (farfalle) to spirals (fusilli) and tubes (penne). I was using the radiatore pasta for this recipe.
  • Canned tuna is rich in protein and contains many vitamins and minerals. Health Benefits of Tuna.
  • Artichoke hearts: artichoke nutrition includes fiber, vitamins, and antioxidants, which can help support your cardiovascular and immune systems. Artichokes: Health Benefits, Nutrients, Preparation, and More.
  • Cherry tomatoes are a good source of several vitamins and minerals. The Health Benefits of Tomatoes.
  • Kalamata olives, sun-dried tomatoes, celery, red onion and capers.
  • Dressing: olive oil, lemon juice, Dijon mustard, salt, and ground black pepper.
No-Mayo Tuna Pasta Salad Ingredients

How to make this Recipe:

  1. Make the dressing

    First, make the Dressing by mixing all dressing ingredients together in a small bowl or jar.

  2. Make the salad

    Next, add the salad ingredients to a large bowl.

  3. Add dressing

    Finally, drizzle on the dressing and toss to combine. Add additional salt and pepper to taste.

  4. Enjoy

    Serve at room temperature or slightly chilled.

Common Questions

Can I make No-Mayo Tuna Pasta Salad ahead of time?

Absolutely, this salad can be made ahead of time. It’s actually recommended to make it a few hours in advance or even the night before, as this allows the flavors to develop and meld together. Store it in an airtight container in the refrigerator until ready to serve.

What can I serve with No-Mayo Tuna Pasta Salad?

This salad can be served as a main dish or a side. It pairs well with:
– Grilled chicken or fish,
– A fresh green salad, or
– Crusty bread or crackers.

What is a good substitute for tuna?

If you’re not a fan of tuna, you can substitute it with cooked or canned chicken, canned salmon, or even chickpeas for a vegetarian option.

How long does No-Mayo Tuna Pasta Salad can be stored in the fridge?

The salad will last for about 3 to 5 days when stored in an airtight container in the refrigerator. Be sure to give it a good stir before serving.

No-Mayo Tuna Pasta Salad

More Salad Recipes you will Enjoy!

Brown Rice Quinoa Salad
Butternut Squash Salad with Raspberries, Pecans and Feta
Creamy Cucumber Salad
Watermelon Feta Salad
Asian Cucumber Salad

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

No-Mayo Tuna Pasta Salad

This colorful No-Mayo Tuna Pasta Salad is filled with all of the flavours of the Mediterranean cuisine!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American, Mediterranean
Servings 5

Ingredients
  

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Salad:

  • 6 oz short pasta (like radiatore or campanelle) (cooked according to package instructions, strained, and cooled)
  • 1 5 oz can tuna in water (drained)
  • 1 14 oz can artichoke hearts in water (drained and quartered)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup pitted Kalamata olives (quartered)
  • ¼ cup sun-dried tomatoes in oil (removed from oil and chopped)
  • ¼ cup celery (finely diced)
  • ¼ cup red onion (finely diced)
  • 1 tablespoon capers (rinsed and drained)
  • Salt and black pepper (to taste)

Instructions
 

  • Make the Dressing by mixing all dressing ingredients together in a small bowl or jar.
  • Add the salad ingredients to a large bowl. Drizzle on the dressing and toss to combine. Add additional salt and pepper to taste. Serve at room temperature or slightly chilled.
Keyword no mayo tuna pasta salad, tuna pasta salad, tuna pasta salad no mayo, tuna pasta salad without mayo

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

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Most Recent Recipes:

Cabbage Salad

Cabbage Salad

This Cabbage Salad is ultra-refreshing, and takes only minutes to prepare. This recipe is one of those back pocket recipes, especially during the summer with all the cookouts. It’s the perfect last minute side and goes perfectly with grilled meats, fish, and sandwiches.

Unlike a classic coleslaw, this Cabbage Salad is a no-mayo salad, so you can make it in advance, and it’ll hold up better in warm weather.

Even though cabbage is very low in calories, it has an impressive nutrient profile. Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. What’s more, some research suggests that it may support digestion, improve heart health, and decrease inflammation.

Red Cabbage vs Green Cabbage

There are a number of key differences between red cabbage and green cabbage. For example, red cabbage is a beautiful red or purple color, while green cabbage is light green in color. In addition, red cabbage has more nutritional value per serving compared to green cabbage. Compared to green cabbage, red cabbage tastes slightly peppery and red cabbage heads are denser but smaller in size than green cabbage heads. The red/purple color is a result of the pH levels of the soil in which the red cabbages are planted and a result of the pigment produced by anthocyanin it contains.

Red Cabbage vs Green Cabbage

Gather all Ingredients

To get started, you’ll need the following ingredients:

  • Green and Red Cabbage – I like using green and red cabbage to make this salad, but you are more than welcome to use only red or green.
  • Carrot – Grated carrot provides a pop of color while giving this healthy salad a boost of fiber and beta-carotene.
  • Green onion – Green onion has a distinct green color and bold onion flavor, although not quite as strong as regular onion.
  • White Wine Vinegar – This popular vinegar adds a pleasant tang to the salad. Fresh lemon juice will work very well too.
  • Extra Virgin Olive Oil – This rich oil adds healthy fats to the dish.
  • Maple syrup or honey – Sugar will work too.
  • Salt and pepper.
Cabbage Salad

How to make this Recipe:

  1. Prepare vinaigrette

    In a small bowl, whisk all white wine vinaigrette ingredients until smooth.

  2. Add salad ingredients

    In a large bowl, combine shredded cabbage, carrot, and green onion.

  3. Combine and add vinaigrette

    Toss to combine, then pour in the white wine vinaigrette. Toss again until everything is lightly coated in vinaigrette.

Common Questions

How do I prepare cabbage for a salad?

Remove any damaged outer leaves, wash the cabbage, cut it into quarters, remove the core, and then thinly slice or shred the cabbage. For a finer texture, you can use a food processor.

Can I make cabbage salad in advance?

Yes, cabbage salad can be made a day or two in advance. In fact, it often tastes better the next day. Just keep the dressing separate until you’re ready to serve to avoid sogginess.

Can I add other vegetables or fruits to cabbage salad?

Absolutely! Bell peppers, onions, apples, and even nuts or seeds are great additions. They add color, flavor, and texture.

Can I use cabbage salad as a filling for sandwiches or wraps?

Yes, cabbage salad can make a great filling for sandwiches, wraps, or even tacos. It adds a crunchy texture and refreshing taste.

More Salad Recipes you will Enjoy!

Spinach Arugula Salad with Strawberries
Arugula Quinoa Salad
Potato Salad with Greek Yogurt
Brown Rice Quinoa Salad
Creamy Cucumber Salad

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Cabbage Salad

For this Cabbage Salad, you can use whatever veggies you have.  Cabbage makes the perfect base for any salad ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 5

Ingredients
  

  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 cup grated carrot
  • ¾ cup thinly sliced green onion

White Wine Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup or honey
  • Salt and black pepper to taste

Instructions
 

  • In a small bowl, whisk all white wine vinaigrette ingredients until smooth.
  • In a large bowl, combine shredded cabbage, carrot, and green onion. Toss to combine, then pour in the white wine vinaigrette. Toss again until everything is lightly coated in vinaigrette.
  • This salad keeps well, covered and refrigerated, for about 2 days.
Keyword cabbage salad, cabbage salad recipe, coleslaw recipe, salad

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

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